Entrees

Thaw turkey completely, wash and pat dry with paper towels. Melt butter, add werewolf and blend well. Inject warm marinade into turkey, pulling the injector out as you push the marinade in, and change the angle of the needle several times to get the marinade spread evenly through the bird. Be sure to get the legs, wings and back as well. Pat Tony’s seasoning into skin and cavity. Fry in 250 degree oil for 3 1/2 minutes per pound. Remove from oil and let drain for 5-10 minutes before carving.

I would like to take a monet to remind everyone about fryer safety. Be sure the turkey is thawed completely before cooking. You really don’t want to see what happens when you drop a big chunk of ice into boiling oil. Make sure you place your fryer on a hard flat surface away from any flamable materials. When immersing the bird, do so slowly, especially as the oil begins to fill the cavity. Dropping a turkey into the oil too quickly can cause splash back, and is the most common cause of fires and burns.

Pour Werewolf Firehouse Everything Sauce into a resealable plastic bag. Add the salmon steaks, coat with Werewolf Sauce, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 24 hours. Preheat grill for medium heat, and lightly oil grate. Remove the salmon from marinade, and shake off excess. Grill, brushing with remaining marinade, until the fish flakes easily with a fork, 5 to 10 minutes per side depending on thickness.

This is my championship chili recipe, and the inspiration for the Original Hot Sauce. Please note it does NOT contain beans. Beans are a side dish and don’t belong in real chili. If you add beans, please don’t tell me about it 🙂

For the meat, I like to use roast and course grind it myself in the food processor, or have your butcher grind it for you. First grind is a course grind that is perfect for chili. You can use burger, but it HAS to be lean. If you are not sure, add just the hot sauce in small quantities until you get it where you like it. The peppers used in the hot sauce are the same as used in the original recipe, so it is the perfect seasoning for my chili. You can get roasted chiles canned at the store, but I strongly reccomend you don’t. They have nothing close to the flavor you get with fresh roasted. Wash your peppers and dry, then place on a grate over an open fire, turning to blacken and blister the skin all around. Run the peppers under cold water and the skins should peel off easily. Remove core and seeds and dice.(this step is well worth the effort)

In cast iron dutch oven, suate’ onions, garlic, and peppers over medium heat in 4 TBL bacon grease until onions are just crisp tender. Add meat and cook until browned. Add the beer first, SLOWLY, then add all the other ingredients, stirring after adding each. Stir frequently until bubbling. Reduce to simmer and let cook 1 hour.

One more note:
You can NOT substitute syrup for molassas. It HAS to be blackstrap molassas.

Slow roast or pan fry pork chops and cut into ½ wide strips, For Baby back ribs Slow roast and cut into 2-3 bone sections. Prepare a sauce for them with 4 tablespoons of Pepper relish, 4 med Tomatoes, Salt, ground cloves, pimento and blend into a sauce. Next brown the clove of Garlic in the olive oil and then add sauce and Pork. Slow simmer for 30 minutes or until sauce thickens. serve with corn tortillas warmed on a hot griddle or frying pan. Make yourself Tacos with the sauce and pork and enjoy

1. Heat the olive oil in a pot or skillet in medium heat until the oil
starts to shimmer.

2. Add onion to oil and saute for 1-2 minutes to soften.
3. Add garlic to oil and saute for 1 minute (do not burn)
4. Add wine and use wooden spoon to scrape up any overcooked bits
(e.g. deglaze the pan, see notes)
5. Reduce heat and add diced tomatoes, tomato paste, Chile Relish, and
herbs (basil, oregano, etc.)
6. Simmer for 10-15 minutes to allow flavors to blend. If cooked meat is
being added to the sauce it can be done at this stage as well.

Makes enough sauce to go with about 12-16 oz of cooked noodles.

Notes:
a. I often brown the meat to be added in Step #6 in the skillet before making the
sauce. Therefore, the deglazing process in #4 also picks up additional flavors.
Meat selection will often be spicy as well – hot sausage, or chicken that has
been coated with salt, black pepper, and red pepper mix.

b. The basic recipe here is a quick red sauce based on the diced tomatoes and paste.
Since you control the spicing, add-ons and final consistency it is uniformly
superior to anything you will pull directly from a jar.

c. Additional herbs to consider. If you’re opting to simmer long then adding
fresh rosemary will put more flavors in the medley. Fresh parsley and grated
hard cheese (parmesan or romano) are also good additions as well.

d. Once you start using freshly grated cheese you stop using the shaker stuff as well.

1. Pour the water into a slow cooker, add the bouillon cube, and stir to dissolve. Combine the black-eyed peas, onion, garlic, bell pepper, jalapeno pepper, ham, bacon, cayenne pepper, cumin, salt, and pepper; stir to blend. Cover the slow cooker and cook on Low for 6 to 8 hours until the beans are tender.

1. Center rack in oven and preheat to 350 F. Line a baking sheet with parchment paper, or find a Dutch Oven with a diameter a bit larger than the pumpkin. If you bake the pumpkin in a casserole dish it will keep its shape, but stick to the dish. Using a sheet brings risk due to maneuvering a softened pumpkin, but makes for a more interesting presentation.

2. Using a sturdy knife carefully cut a cap out of the top of the pumpkin at a 45 degree angle. You want enough off the top to be able to work within the pumpkin. Clear away the strings and seeds from the cap and inside the pumpkin.

3. Season the inside of the pumpkin generously with salt and pepper and place it on the baking sheet or in the pot.

4. Toss the bread, cheese, garlic, bacon and herbs together in a bowl. Season with pepper (there’s probably enough salt from the bacon and cheese) but taste to be sure.

5. Pack the mixture into the pumpkin. It should be well filled, having a little too much is not bad.

6. Stir the cream, Werewolf and nutmeg together and pour it into the pumpkin. The ingredients shouldn’t swim in cream, but they should be nicely moistened.

7. Put the cap on the pumpkin and bake for ~120 minutes. Everything inside the pumpkin should be bubbling and the flesh of the pumpkin tender enough to be pierced easily with the tip of a knife. Check at 90 minutes, and remove the cap at this time to allow excess liquid to bake away and the top of the stuffing to brown a little.

8. Transfer to a platter and serve. Be careful since the pumpkin will be heavy, hot, and wobbly.

Serve as wedges of pumpkin and filling, spoon out portions of filling, or pull pumpkin meat into the filling and mix together.

Lightly brown pork then add vegatables and jalepenos, cooking over medium heat til vegatables are crisp-tender. Add Mushrooms and cook 3 minutes more or until mushrooms are just cooked. Serve on soft flour tortillas, top with cheese.